Instructions

Dough/Crumble

1. Butter a 9x13" baking pan and line the pan with paper.  Leave edges hanging over to make it easier to get bars out of the pan.
2. In a bowl whisk together flour, brown and white sugars, baking powder, salt (You do not need to add salt if you are using salted butter). 
3. Once combined, cube the cold butter and add it to the flour mixture.  Use a pastry cutter or fork to work the cold butter into the flour mixture.
4. Add the slightly beaten egg and use a pastry cutter or fork to mix the egg in.
5. Once combined, add half of the dough mixture to the prepared pan and press it down so it is even and goes all the way to the edges of the pan.
6. Put the remaining crumble in the refrigerator while preparing the peaches.
7. Bake the crust in an oven preheated to 350 degrees for 15 mins.  (Let cool for at least 5 mins before adding peaches.)

Peach Filling

1. Peel and dice your peaches and add them to a mixing bowl.
2. Sprinkle the diced peaches with a squeeze or two from a fresh lemon and toss.
3. Add the granulated sugar, cinnamon, salt, and cornstarch to the bowl.
4. Mix together, making sure all the peaches are covered in the sugar mixture. 
5. When the crust has cooled slightly, add the peaches to the top of the crust.  Use a slotted spoon to transfer the peaches onto the crust.  You don’t want to add any of the peach juice.
6. Once all the peaches are added, spoon the rest of the crumble over the peaches.
7. Bake in your 350-degree oven for 45-50 mins.  The top of the bars should be slightly brown when it is done.
8. Allow the Peach Crumble Bars to cool before you cut them into individual pieces.